Supplementary material from "Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour"
Version 2 2017-11-27, 12:16
Version 1 2017-11-24, 01:45
Posted on 2017-11-27 - 12:16
Colour is one of the most important visual attributes of food and is directly related to the perception of food quality. The interest in natural colourants, especially β-carotene that not only imparts colour but also has well-documented health benefits, has triggered the research and development of different protocols designed to entrap these hydrophobic natural molecules to improve their stability against oxidation. Here, we report a versatile microfluidic approach that uses single emulsion droplets as templates to prepare microparticles loaded with natural colourants. The solution of β-carotene and shellac in the solvent is emulsified by microfluidics into droplets. Upon solvent diffusion, β-carotene and shellac co-precipitates, forming solid microparticles of β-carotene dispersed in the shellac polymer matrix. We substantially improve the stability of β-carotene that is protected from oxidation by the polymer matrix and achieve different colour appearances by loading particles with different β-carotene concentrations. These particles demonstrate great promise for practical use in natural food colouring.
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Chen, Dong; Zhao, Chun-Xia; Lagoin, Camille; Hai, Mingtan; Arriaga, Laura R.; Koehler, Stephan; et al. (2017). Supplementary material from "Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour". The Royal Society. Collection. https://doi.org/10.6084/m9.figshare.c.3938083.v2
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AUTHORS (8)
DC
Dong Chen
CZ
Chun-Xia Zhao
CL
Camille Lagoin
MH
Mingtan Hai
LA
Laura R. Arriaga
SK
Stephan Koehler
AA
Alireza Abbaspourrad
DW
David A. Weitz